Spinach and Ricotta Lasagne

I've enjoyed this lasagne recipe for many years and this is my
adaption from the original recipe that appeared in Parade Magazine in
1977. The recipe can be broken down into three parts; preparing the
sauce, making the spinach - ricotta filling and the final step putting
it all together.

8 oz. lasagne noodles

1 medium onion

1 medium green pepper

2 garlic cloves

2 tbsp vegetable oil

1/4 cup parsley

1 tsp oregano

1 28oz can of crushed tomatoes or tomato sauce

1 6oz can of tomato paste

10 oz of fresh or frozen chopped spinach, cooked

16 oz ricotta cheese

1 egg

1/2 tsp salt

1/4 tsp pepper

3/4 cup shredded Parmesan cheese

12 oz shredded mozzarella cheese

I start out by getting the sauce started before moving on to the
other steps. In a large pot, add the vegetable oil and saute the chopped
pepper, onion, and minced garlic. Once golden, add tomatoes and tomato
paste. Add parsley and oregano then simmer for 20 minutes while stirring
often.

Preheat the oven 350 degrees and cook lasagne noodles according to manufactures instructions.

In a 13x9 oven safe dish, place a thin layer of sauce followed by a a layer of lasagne noodles.

Add
a layer consisting of half of the spinach-ricotta mixture, followed by
half of the mozzarella cheese and half the remaining Parmesan cheese.
Repeat entire process to create a second layer with the remaining
ingredients.